New Dawn Kitchen
Bagels
Soft, chewy, golden, and perfectly dense — everything a bagel should be (without the gluten).
If you’ve ever missed the joy of a warm, toasty bagel — one that actually tastes like a real bagel — this class will bring that back to your kitchen.
In this on-demand masterclass, I’ll walk you step-by-step through making the ultimate gluten-free and vegan bagel — with that signature chewy texture, crisp exterior, and rich flavor that’s impossible to find in store-bought options.
Whether you love yours plain, everything, or topped with sesame seeds and sea salt… you’ll learn how to make them your way — fresh from the oven and freezer-friendly for busy mornings.
You’ll Get:
- Full Masterclass Video – Watch as I guide you through every step, from mixing and shaping to boiling and baking your perfect bagels.
Downloadable Recipe PDF – Your bagel blueprint with clear instructions, substitution options, and topping ideas for every craving.
What You’ll Learn:
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How to achieve that signature chewy bagel texture — gluten-free and vegan.
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The best flour combinations for structure, flavor, and golden color.
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How to customize your bagels with toppings, mix-ins, or even flavored doughs.
Ingredients
Water, brown rice flour (or lite buckwheat), millet flour (or sorghum flour), tapioca starch (or arrowroot starch), whole psyllium husk, sugar, active dry yeast, salt, apple cider vinegar
Ready to Bake the Best Vegan + Gluten-Free Bagels of Your Life?
👉 Join the Vegan + Gluten-Free Bagel Masterclass for just $27 (one-time payment!)
Frequently Asked Questions
NICE TO MEET YOU
I'm Katy Davis
After having my first daughter in 2010, we were both diagnosed gluten and dairy intolerant when she was just 7 months old. I wasn't sure what I could even eat, I lost 20 pounds, I was feeling frustrated, lonely, and mad at my body.
I bought a gluten free pancake mix that was dry and flavorless but thought, "hey, it's something." I started tweaking it and making it better. I learned how the different flours worked together and what substitutions I could use. The kitchen became my calm place.
Baking for myself and daughter turned to baking for friends, selling at farmers markets, and ultimately opening my own gluten free bakery in 2014.
Now I use what I've learned to help people just like you bake in their own kitchen. I’ll show you how to incorporate baking gluten free into your life so your kitchen can become your calm place too.
